Tea: types of tea and their properties. Blue tea from mysterious Thailand Other ways to use tea

Tea- a drink obtained by brewing and infusing the leaves of the tea bush, previously prepared in a special way. Tea is also called the leaf of the tea bush itself, which has undergone processing for the preparation of a drink: preliminary drying (drying), twisting, fermentation, final drying, as well as other operations that are carried out in the production of certain varieties and types of tea.

The word "tea" is also used as the name of the tea bush (Latin Camellia sinensis, scientific Camellia sinensis) - a plant species of the Tea family.

Tea was first used as a medicine (during the Han Dynasty), and then as a drink (during the Tang Dynasty) began in China. In 2737 BC, according to the legends, Emperor Shen Nong wandered in search of medicinal herbs. A few tea leaves fell into the cauldron on the tripod, where he was boiling water for decoctions. The emperor found the decoction tasty and giving vigor and strength. From that time on, Shen-nong drank only tea.

From the Chinese name for tea (in the southern dialects "te", in the northern and Cantonese - "cha") come the names of tea in various languages; southern or northern pronunciation depends on the method of delivery of tea: by sea or by land.

From the 9th century tea is known in Japan, at the same time tea seeds were brought to Japan from China.

Tea began to be imported to Europe from China in the middle of the 17th century. Dutch, English and Portuguese. At first, tea became known as a medicine, but after a few decades it began to be used as a drink. In the UK, tea was promoted by the British East India Company founded in 1600. In 1662, Charles II of England and Scotland married Princess Catherine of Portugal. She loved tea and thanks to her tea drinking became a custom at court. Until the middle of the XIX century. tea was bought only in China, but due to complications in trade, the British began to develop tea production in Indian, Ceylon and African colonies. Tea drinking has become a good way to spend time with a few friends without having to spend a lot of money, and the five-hour afternoon tea has become a tradition in England.

Tea has been known in Russia since the 17th century; it was first brought from China. Here tea drinking has also become a tradition. Even in pre-revolutionary times, attempts were made in Russia to grow their own tea. In the USSR, tea was grown in the Soviet subtropics (Krasnodar Territory of the RSFSR, Azerbaijan and Georgian SSR), selection work was carried out in order to develop tea bush varieties suitable for growing in areas with cold winters. In the 1970s this made it possible to satisfy the USSR's demand for tea by 67-75% with its own production. Most of the tea production after the collapse of the USSR remained in the national republics, where, in most cases, it was abandoned. Modern Russia consumes mainly imported tea. The most popular here is black long leaf tea, in recent years the consumption of green and flavored teas has increased, and the market share of tea bags is noticeably increasing.

Cultivation and collection

As a raw material for the manufacture of tea, the leaves of the tea bush are used, which is massively grown on special plantations. For the growth of tea bushes, a warm climate and a sufficient amount of moisture are needed, which does not stagnate at the roots.

Most of the plantations are located on mountain slopes in tropical or subtropical regions (in India, China, Africa, Georgia). Collection is carried out manually up to 4 times a year. The most valuable tea is the first 2 harvests. Tea leaves are also sorted by hand: for teas of the best varieties, unblown buds and the youngest leaves are used; cheaper teas are made from mature leaves.

Types of tea

Type of tea plant:

• Assamese variety: Kenyan, Indian (Assamese, etc.), Ugandan, Ceylon, etc.
• Chinese variety: Chinese (oolong, Yunnan tea), Formosan, Japanese (sencha), Darjeeling, Vietnamese, Georgian, Indonesian, etc.
• The Cambodian variety, a natural hybrid of the Assamese and Chinese varieties, is grown in Indo-China.

Origin:

• Chinese teas: black, green, white, yellow, oolong, pu-erh. Leaf only.
• Indian teas. Mostly black tea (of the Assam variety) cut or granulated. Indian teas have a stronger, more pronounced taste than Chinese teas, but a worse aroma. To obtain stable taste indicators, blending is used (mixing 10-20 teas of different varieties). Darjeeling (an elite variety of Indian tea) is made from a Chinese variety of a tea bush growing in the foothills of the Himalayas on high mountain plantations. Green tea is produced in Northern India, it is in low demand on the world market.
• Ceylon teas (Sri Lanka): green and black (Assamese variety), sliced ​​and granulated.
• Japanese tea: green from the Chinese variety.
• Indochinese teas (Indonesia and Vietnam): black and green teas from various types of the tea plant.
• African teas: black, cut, with a sharp taste and good extract.
• Turkish tea: black, cut, with low extract, requiring not brewing, but aging in a water bath or boiling.
• Russian tea (Krasnodar): black.

According to the method and duration of oxidation

The aroma, appearance, taste of the infusion, and other characteristics of tea largely depend on how and for how long the fermentation of the tea leaf is carried out before final drying.

• Green tea- slightly oxidized or not oxidized. Oxidation is either not carried out at all, or lasts no more than 2 days, and then is forcibly stopped by heating. Tea leaves are oxidized by 3-12%. The color of dry tea is green (from light to dark green), the color of the infusion is dull yellow or greenish, there is a “herbal” note in the aroma, the taste is tart or slightly sweet, but not bitter (only improperly brewed (most often over-aged) green teas are bitter. teas or low quality teas).
  
• - highly oxidized. The leaves undergo oxidation for 2 weeks - a month. The sheet is oxidized by 80%. The color of the dry tea leaf is from dark brown to almost black, the color of the infusion is from orange to dark red. Aroma with honey or floral notes, the taste is tart, characteristic, without bitterness.
  
• White tea- This is a tea made from tips (unblown tea buds) and young leaves, which has undergone minimal processing during production, usually withering and drying. The degree of oxidation up to 12%. The color of the dry tea leaf is light, yellowish. The tea leaves are light and quite large. The color of the infusion is yellow-greenish, darker than that of green teas (due to the higher degree of oxidation). The aroma of the infusion is floral, the taste is sweetish with a pleasant, sweetish aftertaste. White tea is difficult to transport and store, and has a short shelf life. Collect it only 2 months. a year - in September and April only in the early morning, when it contains a maximum of vitamins. White tea increases blood clotting, promotes wound healing, prevents the development of caries, cardiovascular diseases and cancerous tumors. Rich in vitamins with antiviral and antibacterial properties. White tea cannot be brewed with boiling water, the water must have a temperature of 65-80º, otherwise all its beneficial properties are lost.
  
• . Considered elite. It is oxidized by 3-12%, before drying it is subjected to the procedure of closed "languor".
  
• Oolong(English oolong "oolong", in Russia - "red tea", in China - "blue-green" or "turquoise") - oxidation lasts 2-3 days, reaching 30-70%. It has a very characteristic taste. It is brewed with hot, not boiling, water 65-90º for 3 minutes. Turquoise tea is useful for normalizing metabolism, burns fats and promotes weight loss, improves skin condition, normalizes blood pressure, activates oxygen metabolism and increases muscle tone, has refreshing and tonic properties.
  
• Puer. It is made from buds and mature leaves. It is brought to the state of green tea, then it undergoes fermentation. Natural (without additional processing) aging takes several years, artificial - by accelerating fermentation at high humidity and temperature.
  

Teas according to the method of mechanical processing:
Long leaf (loose) teas. The most common; are a mass of tea leaves that are not interconnected. Long leaf black teas are divided into:

• Large-leaved (leaf),
• Medium leaf (cut or broken),
• Small-leaved (seeding and crumbling).

Green leaf teas are divided into large- and medium-leaf teas according to the size of tea leaves.

Teas by type of tea leaf:

Black leaf teas:

• Orange Peco (OR),
• Flaeury Peco (FP),
• Peco Suchong (PS),
• Peco (R).

Black medium leaf teas:

• Broken Peko (VR)
• Peco Dust (PD)
• Broken Peco Suchong (BPS),
• Broken Orange Peco (VOR).

Black small-leaved:

• Dust (D) - baby,
• Fannings (Fngs) - cuttings.

The letters in the abbreviations of tea varieties have the following meaning:

• T. (Tippy, "tips") - tips (unblown buds) of the tea leaf, giving the tea a delicate aroma.
• F. (Flowery, “flowery”) - tea buds and leaves growing next to the buds of new leaves.
• P. (Pekoe, “peko”) - rough, short leaves without tips.
• S. (Sushong, "sushong") - the lower leaves, giving a specific shade to the tea bouquet;
• O. (Orange, "orange") - tea from twisted young whole leaves.
• S. (Special, "special") - selective, exclusive tea for some characteristics.
• B. (Broken, "broken") - chopped tea leaves.
• G. (Golden, "golden") - a mixture of tea leaves of the best varieties.

Pressed teas are divided into:

• brick;
• tablet and tile.

For pressing brick tea, the coarsest material is used - the lower (old) leaves and shoots of the tea plant. Comparatively high-quality tea material is used for cladding. Pressed tea has a pronounced tart taste, a slight aroma and a tobacco tint; long shelf life. Tea powder and crumbs, which are formed during the production of long leaf teas, pre-roasted and steamed at t 95-100 ° C, are used for pressing tableted and slab teas. Highly extractive.

Extracted (instant) teas

Extracted instant teas are made in powder form from dehydrated brewed tea or liquid extract. A weak bouquet is usually replenished with aromatization.

granulated tea

The international designation is CTC (English Cut, tear & curl). The tea leaves, after being oxidized, are passed through rotating rollers with fine teeth, which cut and roll them. This method of slicing produces less waste than the traditional one. The first to fifth sheets are used as raw materials. Granular tea is stronger and brighter in color than loose leaf teas, with a more tart flavor but less rich aroma.

Tea bags

Green and black tea bags are tea dust and crumbs or very small long leaf tea, laid out in bags of fine polymer mesh or filter paper.

capsule tea

After the advent of capsule coffee makers, a technology similar to making espresso quickly brewed tea appeared: hot water under pressure is passed through tea placed in a special capsule.

tea preparation

Tea is prepared mainly by brewing: dry tea is poured with boiling or hot water and infused for some time. The amount of dry tea per serving (0.5-2.5 teaspoons), water temperature and steeping time depend on the tradition and type of tea. It is believed that the temperature of the water should be the higher, the higher the degree of fermentation of tea. White, yellow and green teas (which are valued more for their aroma and give an infusion with a little pronounced taste) are brewed with hot water (60-85 ° C), black - with boiling water, oolongs - depending on the degree of fermentation. Pu-erhs are poured with boiling water or brewed like coffee: tea is poured into cold water and brought almost to a boil over a fire.

Useful properties of tea

The total number of chemical compounds that make up tea is about 300. Among them are: tannins (tannin), polyphenols (catechins) - from 15 to 30%; essential oils; alkaloids (tein - tea caffeine); proteins and amino acids; pigments; organic acids; vitamins (B1, P, C, B2, K, pantothenic and nicotinic acids); minerals (phosphorus, fluorine, potassium), carbohydrates, pectins. The ratio of substances depends on the variety and type of tea, and their content in the finished drink depends on the correct brewing.

Until recently, green tea, popular in Asia, was thought to be richer in antioxidants than the black tea preferred by Europeans. Indeed, there are more antioxidants of one type - catechins - in green tea than in black. But new research has shown that other antioxidants are present in black tea, providing an equally effective antioxidant effect.

Application in medicine

Theotanine, which is part of the tea, has bactericidal, hemostatic, wound healing, anti-inflammatory and astringent effects, and has a beneficial effect on the tone of the gastrointestinal tract.

Gastrointestinal tract: Strong black tea normalizes digestion, even with serious gastrointestinal disorders. The effectiveness of green tea in the treatment of dysentery and typhoid fever has been confirmed. Drinking tea after eating facilitates the digestion of "heavy" (fatty, meat) food. Green tea has an increased antimicrobial effect, so it can also be recommended for those who have intestinal problems. Catechins contained in tea bind metabolic products harmful to the body in the intestines, which, in combination with the action of pectins, helps maintain turgor in tissues, improves the intestines, and is useful for preventing premature aging.

The cardiovascular system: Tea is a good means of preventing cardiovascular diseases, it: lowers the level; promotes the patency of blood vessels, destroying fatty deposits on their walls and preventing the formation of new ones; promotes the elimination of blood clots; strengthens the walls of blood vessels; accelerates blood circulation, expanding the vessels of the heart and brain; helps maintain normal body weight; has a calming effect, helping to cope with stress. The complex action of caffeine and tannin promotes vasodilation, normalization of the heart and blood pressure, and elimination of spasms. The positive effect of tea on the vascular system is caused by the action of vitamin P, which helps to increase the elasticity of the walls of blood vessels and strengthen them, saturate the blood with vitamins, and strengthen the liver. Preparations of concentrated catechins isolated from tea are used to treat capillary lesions and severe internal hemorrhages, to treat and prevent atherosclerosis. Iron salts contained in tea improve blood circulation.

If you suffer from cardiovascular diseases, hypertension, then in order to reduce the caffeine content in tea, rinse dry tea leaves in warm water or add milk to tea.

urinary system: Caffeine and theobromine stimulate the kidneys and have a mild diuretic effect. Thanks to this, tea cleanses the liver and kidneys of harmful substances, helps to get rid of edema. This drink promotes the accumulation of vitamin C in the internal organs, which increases their resistance to diseases. And 5 cups of green tea every day can reduce the risk of kidney stones by 60%.

Skeletal system: (bone fragility) is a common disease among older people (especially women). The use of tea contributes (apparently due to the content of photor) to an increase in the strength of the femur, fractures of which are most dangerous. There is also an assumption that tea may contain substances whose action is similar to that of strengthening bone tissue.

Anti-cancer effect of tea: The catechins found in tea are antioxidants and inhibit the growth of tumors and may protect against certain types of cancer.

• According to research conducted in Japan, people who drink 10 cups or more of green tea a day have a lower risk of developing stomach cancer. Green tea consumption also reduces the risk of pancreatic cancer. And at least 2 cups of green tea a day will reduce the risk of getting cancer of the genitourinary system and esophagus.
• The flavonoids found in green tea inhibit the growth of various types of cancer cells, including prostate, breast, skin, lung and liver cancer.
• Modern studies of the anti-cancer properties of green tea explain their ability to suppress urokinase, an enzyme that accompanies the formation of metastases in humans.

Colds: The positive stimulating and diaphoretic effect of tea in colds of the respiratory system is explained by the fact that in the respiratory tract, cell metabolism during tea drinking is more intense.

Catechin ECGg, found only in tea leaves, suppresses viral infections such as influenza, herpes, polio, strengthens the immune system, helping to restore infection-fighting T- and B-lymphocytes.

With rhinitis Rinse your nose with green tea. For this, 1 tsp. Spoon crushed green tea, pour 1 stack. hot water, leave for 5 minutes, strain, cool. For rinsing, use a disposable syringe without a needle. Carry out the procedure 6-8 p. in a day.

Skin : Black tea tightens pores and disinfects the skin, making it a good topical anti-inflammatory.

With a vascular network on the face apply a mask of chilled tea leaves (tea grounds are applied for 15-20 minutes on a cleansed face). The same mask is useful for fading dry skin. After washing off the mask, the skin is smeared with a fat cream.

Aging oily skin it is useful to wipe with ice from green tea. To enhance the effect, you can add lemon juice or apple cider vinegar to the tea infusion (1 tablespoon per 1 glass of tea). Green tea prevents premature skin aging and the development of age-related diseases thanks to antioxidants that fight free radicals.

Adding to a warm bath ¼ l. strong black tea, can be removed sunburn itching.

Other properties: Due to the bactericidal action and the content of vitamin P, tea is used to treat burns (chemical, thermal, radiation), ulcers, stop vomiting, and wash festering eyes.

Green tea removes harmful substances, including radioactive isotopes, from the body.

Tea acts simultaneously as a sedative and tonic (moreover, the invigorating effect lasts longer than after coffee), increases efficiency, relieves drowsiness, headache, fatigue, and tinnitus. At the same time, only xanthines, substances that facilitate the process of thinking, directly affect the cerebral cortex. Improves blood supply to the brain, relieves spasms of blood vessels and fatigue of nerve cells.

Tea extract is used as an analgesic and sedative.

The pharmaceutical industry obtains caffeine and vitamin P from tea, which is used in the treatment of radiation sickness and internal bleeding.

Tea contains a lot of fluoride, so it prevents the formation of, being a good means of protecting teeth. The catechins in all types of tea have also been shown to inhibit the growth of Streptococcus mutants, a bacterium that breaks down sugar in the mouth, causing cavities.

Green tea polyphenols block the activity of amylase, an enzyme found in saliva that breaks down carbohydrates. Accordingly, green tea promotes fat burning, which is important for people who want to. It is also useful for people suffering.

Add to hair rinse water after using tea shampoo softens hair and enhances its shine.

Compresses applied to closed eyes with warm tea leaves (freshly brewed) will help relieve inflammation of the eyes, reduce puffiness, remove the network of blood vessels.

Can you drink tea every day?

Employees of the medical faculty of the University. E. Rotterdam (Netherlands) published new data on the benefits of tea as a prevention of cardiovascular diseases. The results of a survey of 3,500 people showed that drinking 1-2 cups of this drink daily almost halved the risk of aortic sclerosis. Four cups reduces the risk of this disease by almost 70%. Four to five cups of green tea a day can reduce your risk of heart attack by 26%. It also turned out that the protective properties of tea in women are more noticeable than in men.

Cold and wet? Drink tea with milk against edema

It seemed that there was no reason, but bags appeared under the eyes, fingers began to swell - perhaps the cold and dampness were to blame. In such weather, liquid is poorly excreted from the body. A great way to overcome the attack is to drink not coffee, but tea. Yes, even with fresh milk (not condensed milk). It is not for nothing that the British, in whose country it is constantly damp and cool, love this diuretic drink so much. Perhaps that is why the rate of urological diseases in the UK is low.

Hot? Drink hot tea with lemon

It has been established that cold drinks reduce the temperature only in the oral cavity, and tea has the peculiarity of reducing the temperature of the whole body by 1-2º due to increased sweating. Therefore, in hot weather, it is better to quench your thirst with small portions of tea than with kvass or sparkling water.

In cups with freshly brewed aromatic tea, add a slice of lemon. Tea with lemon quickly restores strength, quenches thirst well, making it very popular in countries with a hot climate.

It is known that tea has no analogues in the plant world, equal to it in terms of the content of vitamin P, the content of vitamins B1, B2, carotene, PP is high in it. Lemon is also rich in vitamin C, the presence of which enhances the action of vitamin P and vice versa.

The use of tea in the food industry and cooking

In many countries around the world, tea is used as an independent drink or as an ingredient in drinks and cocktails.

In China and other countries of this region, dry tea, ground into powder, is used as a seasoning for various dishes. In China and Burma, the combination of tea with garlic is common.

In Burma, fresh tea leaves are eaten raw as a salad; in Tibet, they are used as an ingredient in soups. In these regions, fermented (or siloed) tea is used as a salad.

Harmless food colorings of brown, yellow and green colors are obtained from tea.

Other applications

In cosmetics, tea can be used as a dye, for example, as part of hair dyes.

From the seeds of the tea bush, tea oil is produced, which is close to olive oil in properties and composition. It is used in various industries: as lubricating oil for high-precision instruments; cold-pressed oil - as a substitute for olive oil in the food industry; in soap making - hot-pressed oil containing saponin to obtain soap with good bactericidal and detergent properties; in the production of cosmetics; for impregnation of wooden containers in the production of tea, which makes it resistant to odors and moisture.

In China, tea cake and seed oil, containing 7-8% saponin, is used as a pesticide that is safe for humans and plants, and for washing hair.

Ideas about the harmful properties of tea, not confirmed or refuted by objective verification:

• It was believed that due to the presence of caffeine in tea, the drink could be dangerous for patients with hypertension and harmful to the heart. - But tea contains a small amount of caffeine, forming together with tannin caffeine tannate, which acts on the vessels and heart more gently and is very quickly excreted from the body.
• There is an opinion that strong tea can cause other problems with the gastrointestinal tract. This has been experimentally refuted.
• Tea, especially strong tea, has a bad effect on the complexion, skin, causes insomnia, physical weakness, urinary incontinence, dizziness, nervous seizures, decreased vision. - Not confirmed by clinical studies.

Harmful properties of tea

Tannins, when consumed in large quantities, bind vitamins, preventing them from being absorbed.

Tea in large quantities is a load on the blood vessels, which increases blood pressure, heartbeat and excites the nervous system.

Health hazards may be: low-quality tea grown or manufactured in violation of technology (burnt, etc.); fakes (tea surrogates) made using unhealthy raw materials; tea stored with harmful substances - tea absorbs their vapors and can itself become poisonous.

Health damage can be improper brewing of tea: during its digestion, boiling, prolonged heating of the tea leaves, useful substances are destroyed, and insoluble alkaloids enter the infusion, which have a harmful, including carcinogenic, effect.

Research has confirmed that drinking too hot tea increases the chance of esophageal cancer. But this does not indicate the dangers of tea, but the dangers of eating hot food and drinking. According to the University of Tehran, warm (up to 65°C) tea is safe, tea temperature above 65°C increases the likelihood of esophageal cancer by 2 times, above 70°C - by 8 times.

Contraindications

Green tea increases the acidity of gastric juice, it is undesirable to drink it with a stomach ulcer, duodenal ulcer, as well as those suffering from rheumatoid arthritis.

Remember that in tea that has stood, the amount of caffeine and purine compounds increases. Such tea should not be drunk by patients with hypertension and.

Wish you good mood!

Tea is the most common drink that both adults and children drink. It has a good effect on health, rejuvenates and helps to reduce weight. This excellent drink can be drunk both hot to warm up and cold to cool down. Tea is classified into several types and varieties.

Types of tea by color - black, green, white, red, Puer

Black tea

He is very famous all over the world. This tea can be both with additives and without additives. The peculiarity of black tea is that it undergoes complete oxidation. Oxidation of tea can take two weeks, or even a month. The dried leaves are brown or black. When brewed, tea can be orange and dark red. Sometimes black tea has a tart taste.

How black tea is consumed: This wonderful tea can be consumed with sugar, without sugar, with a slice of lemon. You can also add low-fat cream or milk to black tea.

Green tea

Unlike black tea, green tea does not undergo complete oxidation. Freshly plucked tea leaves are left outdoors to wilt slightly. They are then dried and rolled into small balls. Thanks to this method, there is no strong fermentation of tea.

Benefits of green tea: Green tea is very useful, it contains a lot of vitamin C, PP and group B. Green tea improves mood, destroys bacteria, removes heavy metals (lead, mercury, zinc) from the body and even helps fight cancer.

How to brew green tea: In order to brew green tea, it is necessary to pour the tea leaves into a cup, pour boiled water over it. It is recommended that the water temperature does not exceed 90 degrees Celsius. It takes no more than five minutes to brew. The tea is yellowish-green in color with a pleasant smell and mild taste. Green tea is mostly consumed without sugar.

White tea

White tea undergoes even less fermentation than green tea. White tea is tea buds that are covered with white hair. Such tea is harvested in early spring, while people involved in the assembly of tea are not allowed to consume onions, garlic and various spices before work, so as not to spoil the aroma of the leaves. After the young leaves have been collected, they are dried and dried - first in the sun, then in the shade. Then the leaves are put to dry in the oven. Then they are packaged. The peculiarity of this tea is that it does not curl.

Benefits of white tea: White tea, like green tea, has useful vitamins C, PP, B and many other useful substances. This tea is recommended for those people who have lowered immunity and suffer from chronic fatigue.

How to brew white tea: White tea has a delicate and mild taste. For brewing white tea, it is better to choose porcelain dishes. Water should be clean, fresh and not brought to a boil. The water temperature should not exceed 85 degrees Celsius. For 150 ml of water, you need to take from 3 to 5 grams of leaves.

Red tea

For red tea, the top leaves are harvested early in the morning. After the tea leaves are collected, they are dried, then they are laid out in boxes and fermented for 24 hours.

Benefits of red tea: Like all types of tea, red tea is very beneficial for health - it improves immunity, has a good general strengthening effect on the body. This drink is high in potassium. Tea is recommended for those people who have low blood pressure.

How to brew red tea: To brew tea, you need to boil water slightly - the temperature of boiled water should not exceed 90 degrees Celsius. Then pour water into the cup where the tea leaves are, and immediately drain it to remove the smell of dampness. After these steps again. fill the cup with boiling water and cover with a towel. To prevent the tea from losing its taste, drain the tea leaves through a strainer into another bowl. After brewing, tea acquires a dark red color and an unusual taste - it is sometimes even sweetish.

Puer

This drink came to us from the Chinese provinces. Due to fermentation and storage features, tea acquires an unusual taste and smell. The longer it has a shelf life, the tastier it becomes. Tea is prepared using sophisticated technology. First, the leaves of a Chinese tea plant called "Camellia" are harvested. Tea leaves must be treated with certain infusions. With the help of special bacteria added, the tea is fermented. But that is not all. To make real pu-erh, it is placed in special pits with infusion for several years, then pressed into round or rectangular cakes.

Benefits of pu-erh tea: Pu-erh is very invigorating, so you can drink it instead of coffee. This tea not only increases efficiency, but also improves well-being, reduces high blood pressure, removes toxins. It is believed that pu-erh helps to remove extra pounds.

How to brew pu-erh tea: First you need to choose the right dishes - glass, porcelain or earthenware. If you chose clay dishes, then always brew only one type of tea in it, as it strongly absorbs odors. Take a tea slab, separate a small piece from it - no more than three centimeters in size - and put it in a teapot. For pu-erh, it is enough just to heat the water, but not to boil, the temperature should not exceed 60 degrees Celsius. To brew tea for the first time, you need to wait only 30 seconds, and the rest of the tea leaves can be drained immediately. Pu-erh tea acquires a delightful red color and a unique taste.

The best types of tea by country - the largest producers

India

India is a major world producer of black tea. There are many types of Indian tea, and the range is very diverse. For example, in India, both orthodox loose leaf tea and strong granulated tea (STC) are produced, which gives an unusual tart and strong taste. Also in India, green tea is made with a mild taste and aroma.

China

In such an amazing country as China, they produce unusual varieties of tea with different tastes. China is the main exporter of green tea. It was here that the tea tradition first appeared, which the whole world later learned about. All types of Chinese tea are unique and varied.

Sri Lanka

Ceylon black teas are produced here, but mainly, as in India, orthodox loose leaf tea and CTC granulated tea. Nowadays, the manufacturer supplies both black tea and green tea.

Taiwan

In Taiwan, the tradition of growing tea came from China, but now this tea region is called independent. Here they produce unusual high-mountain Oolong tea with a pleasant taste and aroma, as well as black and green.

Japan

Japan is a major producer of only green tea, but still the choice is varied. Japanese tea may differ in taste and aroma.

Kenya

Kenya is the largest exporter and producer of high quality black tea. But the production of tea in Kenya was recently taken up, at the beginning of the twentieth century. Thanks to good conditions, raw materials are considered environmentally friendly. Thanks to proper careful care of tea plantations, tea acquires a pleasant tart taste.

Indonesia

Indonesia is also considered the largest producer of black leaf tea, as well as granular and green teas. The ideal climate in this country creates excellent conditions for growing good quality tea - and, thanks to this, the tea acquires a delicate taste.

Types of tea by type of tea leaf and its processing

Premium whole leaf tea

• Tips tea (T) - unblown tea buds.
• Pekoy - long leaf tea (P) - the youngest leaves. Pekoe are collected leaves that have villi.
• Orange (O) - whole youngest twisted leaves. Orange - this name came from the dynasty of the princes of Orange. Holland in the sixteenth century was the largest supplier of tea, and the best and highest quality teas went to the court of the stadtholders.
• Orange Pekoe (OP) - Orange Pekoe cannot contain tea buds (tips). But still, orange pekoy with the addition of kidneys is considered very good and is divided into categories:

FOP (Flowery Orange Pekoe) - collected sheets with tips (the top ones are collected closer to the kidneys)

GFOP (Golden Flowery Orange Pekoe) - high content of tips

TGFOP (Tippy Golden Flowery Orange Pekoe) – contains more tips

FTGFOP (Finest Tippy Golden Flowery Orange Pekoe) - Very few tea leaves and lots of tips

SFTGFOP (Super Fine Tippy Golden Flowery Orange Pekoe) - More tips than FTGFOP

Medium grade tea

Medium grade tea is tea made from broken leaves. Sometimes such leaves can be simply crushed, or they can be waste from the tea making process. But tea in this version usually brews faster and acquires a rich tart taste. In the classification of medium grade tea, the letter B (broken) is added to the international quality label:

VR - Broken Pekoy

BOP - Broken orange pekoy. Categories of Broken Orange Pekoe:

BFOP (Broken Flowery Orange Pekoe)

BGFOP (Broken Golden Flowery Orange Pekoe)

BTGFOP (Broken Tippy Golden Flowery Orange Pekoe)

BFTGFOP (Broken Finest Tippy Golden Flowery Orange Pekoe)

BFOPF - medium leaf tea, letter F - finely chopped tea

BFTOP - loose leaf tea that contains a high content of tips

BOP1 - tea with long leaves

BGOP - tea from the best leaves

Inferior grade tea

Crushed or broken tea is a waste from the production of various tea varieties or specially crushed tea leaves.

Inferior ground tea classification:

Granulated tea (GTC) - after fermentation, the leaves are placed in a machine that grinds and rolls them. Granulated tea has a richer strong and tart taste than other types.

Teabags are obtained from the dust obtained from the production of another type of tea. Crumbs or dust are placed in bags and packaged. Tea bags brew very quickly, but have a less intense flavor. Tea can be black or green, and sometimes flavored.

Brick tea is pressed tea. Most often, it is made from the oldest leaves. Brick tea is black and green. The outer material must be at least 25%, and the leaves - 75%.

Slab tea - this tea is only black. It differs from brick tea in that it is made from tea crumbs. First, it is fried a little, then steamed at a temperature of 100 degrees Celsius.Instant tea is a powder that does not need to be brewed. Tea just needs to be dissolved in water. It is convenient to take it on the road and to work.

According to the degree of fermentation, tea is:

Fermented tea is black tea that undergoes complete fermentation (oxidation level up to 45%).

Unfermented - tea that is almost not oxidized (white and yellow). The degree of oxidation of tea reaches up to 12%.

Semi-fermented - tea that undergoes incomplete oxidation. For example, it can be green tea (degree of fermentation from 12% to 35%).

As you know, everything new is a well-forgotten old. This expression is the best suited to the topic of today's article. Herbal, fruit and flower teas are growing in popularity, and it's not just about fashion. Very often, those who seriously care about their health give up traditional teas and coffees and switch to herbal teas. The motivation is simple: "regular" tea has a high content of caffeine and tannin - substances that excite the nervous system. In addition, few people follow the instructions of tea masters and brew tea leaves correctly - alas, tea leaves that have stood for 2-3 days are not at all uncommon in our kitchens, and such tea cannot be called tasty and healthy. Yes, and tea can be given to children only after 2-3 years.

Another thing is the good old herbal teas. It was them that our ancestors drank some 500 years ago, before real tea appeared in our country. Strictly speaking, an infusion or decoction of herbs, roots or flowers should not be called tea, because it is not made from the leaves of a tea bush. But we won't be too picky.

Herbal teas are very different: vitamin, healing, cooling or, conversely, warming, fragrant and not very, but in any case, they are all useful. And most importantly - you yourself can collect and compose your own unique tea, you just need to know a few important rules. Going for the right grass, remember that nature is very vulnerable - do not tear everything in a row, leave a part of the grass at the place of collection for its renewal. When collecting leaves (strawberries, raspberries, stone fruits, blackberries), cut only a few leaves from the branch, and you need to collect them fully unfolded. When collecting flowering plants such as mint, St. John's wort, thyme, oregano, always leave some plants with flowers for seed to ripen. Jasmine, wild rose, linden flowers should be collected only when fully bloomed. Pick berries and fruits when they are fully ripe. The best time to collect raw materials is the beginning of flowering or the full flowering of the plant. Grass should be harvested in dry weather, immediately after the dew has gone.

Drying herbs is also a science. The collected herbs are dried in a shaded room (under a canopy, in the attic or in a well-ventilated room), until completely dry. Never let the grass rot. Blackened grass should not be consumed!

. Herbs containing essential oils (oregano, calamus, thyme, etc.) should be dried slowly at a temperature of 30-35ºС. This is necessary so that the essential oil does not evaporate.
. Herbs containing glucosides (tansy, mint, adonis, St. John's wort, coltsfoot) are dried in a dryer at a temperature of 50-60ºС.
. Fruits (rosehip, blackcurrant, barberry, mountain ash), containing a lot of vitamin C, are dried in a dryer at a temperature of 80-90ºС.

It is necessary to store finished raw materials in paper or linen bags, away from strong-smelling products, preferably each type separately. Scented herbs can be stored in glass or ceramic jars with tight-fitting lids. On each bag or jar, be sure to attach a label with the name of the herb and the time of collection. The shelf life of leaves, flowers and herbs is 1-2 years, fruits and berries - 3-4 years, bark and rhizomes - 2-3 years.

Another important skill in making herbal teas is picking a bouquet of herbs. You can, of course, make tea from any one herb, but who will refuse the opportunity to conjure over a teapot? If you use aromatic herbs (mint, lemon balm, oregano, thyme, etc.), then it is advisable to include only one of them in the mixture. Otherwise, the aromas can destroy each other or, even worse, merge into an unpleasant smell. Therefore, the best option may be to mix several neutral herbs with one fragrant one.

You also need to know how to brew herbal tea. If you are preparing tea from flowers, then they need to be brewed in a large porcelain teapot with water boiled with a “white key” and let it brew for 5-10 minutes. Leaves can also be brewed with boiling water, or boiled for 3-5 minutes, but many useful substances will disappear. Dry berries before brewing should be crushed, pour boiling water and let it brew for 5-10 minutes. Roots, bark and coarse parts of plants are finely cut, put in cold water, brought to a boil and boiled for 10 minutes, then allowed to infuse for 10-15 minutes. Properly brewed herbal tea has a wonderful aroma, rich taste and bright color, and is also just a storehouse of nutrients. One can even say that herbal teas can be considered a food product, because they contain a huge amount of biologically active substances: enzymes, vitamins, organic acids, micro and macro elements, etc.

All herbal teas can be conditionally divided into vitamin and medicinal. As the name implies, vitamin herbal teas can be safely drunk all year round as much as you like and at any time, but you need to be careful with medicinal teas. Such teas are prescribed by doctors, and you can drink them for a limited time. Herbs that are part of medicinal tea may have contraindications for certain diseases.

In the morning, you can drink a tonic vitamin tea, consisting of strawberry leaves, angelica, lemongrass, lavender, leaves and flowers of clover, lovage, etc.
. In the evening, on the contrary, you need to drink soothing herbal teas - St. John's wort, raspberry leaves, peppermint, lemon balm, chamomile, Ivan tea, cherry leaves, primrose, etc.
. In winter and early spring, it is good to prepare multivitamin herbal teas from the leaves of raspberries, blackcurrants, blackberries, nettles, carrots, barberries, rose hips, sea buckthorn, mountain ash.
. But in the summer it is best to drink tea from fresh herbs and leaves - this is the best time for "live" vitamins.

Here are some sample recipes for collecting vitamin herbal teas.

Cowberry: 2 g heather flowers, 2 g rosehip leaves, 10 g strawberry leaves.

Rowan: 30 g rowan berries, 5 g raspberries, 2 g currant leaves.

Strawberry: 10 g strawberry leaves, 2 g mint, 2 g St. John's wort.

Primrose tea: 5 g of primrose leaves, 5 g of St. John's wort.

Rosehip honey tea: 20 g of rose hips, 15 g of honey, 5 g of lemon juice.

Vitamin: 20 g of rose hips, 10 g of rowan fruits, 5 g of oregano leaves.

Restorative: 3 g strawberry leaves, 3 g blackberry leaves, 3 g black currant leaves, 10 g thyme, 10 g St. John's wort. 1 tbsp mix brew 200 ml of boiling water and leave for 10 minutes.

General strengthening No. 2: 6 g of rose hips, 6 g of sea buckthorn, 2 g of centaury herb, 2 g of licorice root, 3 g of dandelion root, 20 g of honey.

General strengthening No. 3: 30 g rose hips, 20 g blueberries, 10 g bird cherry berries, 30 g nettle leaves. 1 tbsp mix brew 200 ml of boiling water and cook for 10 minutes, leave for 1 hour. Drink with honey.

General strengthening No. 4: 30 g of rose hips, 10 g of lingonberry leaves, 30 g of nettle, honey. 1 tbsp mixture pour 400 ml of boiling water, cook for 10 minutes, insist in a thermos for 2 hours. Drink hot. This tea is contraindicated for constipation.

Medicinal herbal teas are used only on the recommendation of a doctor and under his supervision. Doses and the number of herbs in the collection of medicinal teas are not strictly required, it depends on the state of health and your well-being, they can be reduced, but you should not increase them. Unlike vitamin teas, which can be drunk at any time of the day or night, medicinal herbal teas are consumed 20-30 minutes before meals. The prepared tea can be stored in the refrigerator for 2-3 days. Usually medicinal teas are prepared in a water bath. To do this, the dishes with the collection filled with boiled water are placed in a vessel with slightly boiling water and boiled. Infusions are prepared in a water bath for 15 minutes, decoctions - 30 minutes. Then the medicinal tea is removed from the fire and infused: infusions - 10-15 minutes, decoctions - 30 minutes. After that, the resulting tea is drained, the remaining raw materials are squeezed out and all the liquid is filtered through gauze. Then the finished medicinal tea is topped up with boiled water to the original volume.

The judicious use of natural remedies will help alleviate your condition and get rid of the disease. However, you should not self-medicate, exceed the indicated doses of herbs and use unknown herbs. It is fraught with poisoning!

Here are some herbal tea recipes.

Diuretic tea: 5 g sainfoin, 5 g St. John's wort, 5 g black currant leaves.

Blueberry tea (for colitis): 2 g blueberries, 2 g chamomile flowers, 2 g peppermint, 2 g nettle leaves.

Sweating tea: 10 g of raspberries, 10 g of linden flowers. 1 tbsp mixture brew 2 stack. boiling water, insist 5 minutes, drink hot.

Healing tea for colds: 10 g of chamomile flowers, 10 g of linden flowers, 10 g of black elderberries, 10 g of peppermint. 1 tbsp brew the mixture with a glass of boiling water, wrap for 30 minutes, strain. Drink hot.

Breast tea: 40 g of coltsfoot leaves, 30 g of plantain leaf, 30 g of licorice root. 1 tbsp mixture brew 2 stack. boiling water. Leave for 30 minutes, strain. Drink 2 tbsp. every 3 hours. This tea helps to get rid of phlegm in the lungs.

Warm tea: 10 g ginger, 10 g cinnamon, 10 g cloves. 1 tsp mix brew 200 ml of boiling water, insist a little. Ginger improves blood circulation, has antiseptic, expectorant, stimulating properties. This tea is very peculiar, sharp.

Calming tea: 10 g of lemon balm leaves, 10 g of veronica leaves, 30 g of strawberry leaves, 40 g of hawthorn fruit. 1 tbsp mix brew 250 ml of boiling water, leave for 5-7 minutes. Drink with honey.

Calming tea #2: 30 g strawberry leaves, 20 g peppermint, 40 g hawthorn fruit. The mixture is prepared in the same way as in the previous recipe.

Calming Tea #3: 10 g of peppermint, 10 g of lemon balm, 10 g of valerian root, 10 g of leaves and flowers of prickly tartar. 1 tbsp pour 200 ml of boiling water over the mixture, leave for 30 minutes, strain. Drink half a glass 3 times a day.

Calming Tea #4: 10 g peppermint, 10 g motherwort, 10 g valerian root, 10 g hop seedlings. The mixture is brewed and taken in the same way as in the previous recipe.

Separately, it must be said about herbal teas for weight loss. Such teas gradually restore metabolism, promote the breakdown of fat, remove toxins. Of course, you will not achieve a miraculous instant effect, but by taking herbal tea for weight loss for a long time, you will significantly improve the general condition of the body.

Multivitamin tea for weight loss: 30 g of buckthorn bark, 10 g of dandelion root, 10 g of parsley fruit, 10 g of peppermint. 1 tbsp mix pour 200 ml of boiling water for 15 minutes. Take 2 tbsp. in the morning on an empty stomach for 2 months.

Rowan tea for weight loss: 70 g of rowan berries, 30 g of nettle leaves or wild rose. 1 tbsp mixture pour 400 ml of boiling water for 10 minutes, leave for 4 hours, strain. Take half a glass between meals 3 times a day.

Blackberry tea for weight loss: 80 g blackberry leaves, 10 g birch leaves, 10 g coltsfoot leaves. Pour boiling water over the entire mixture in a ratio of 1:20, leave for 15 minutes. Take 1 stack. before breakfast and lunch.

Tea for weight loss based on buckthorn bark: 30 g of buckthorn bark, 20 g of peppermint leaves, 30 g of nettle leaves, 10 g of calamus root. 1 tbsp pour 300 ml of boiling water over the mixture, leave for 4 hours, strain. Take half a glass 3 times a day 30 minutes before meals.

Be careful! Teas for weight loss are contraindicated in case of exacerbation of gastrointestinal diseases, general weakening of the body, urolithiasis, as well as during pregnancy and lactation.

And finally, a few words about the benefits and harms of herbal tea during pregnancy. The safety of herbal teas during pregnancy is controversial. Experienced herbalists claim that some of them can have a beneficial effect on the course of pregnancy and the condition of the fetus, but contraindications are also known. For example, chamomile tea can be drunk, but a little and infrequently - no more than one cup a day, but if there is a threat of miscarriage, this dose can be fatal. Teas containing ginseng, pennyroyal, black cohosh, mugwort, slippery elm, fennel, licorice (or licorice), fenugreek, sage, hops and wormwood are generally forbidden to drink during pregnancy. These herbs can tone the uterus and provoke a miscarriage. If you do not know exactly what the effect of a particular herb on uterine activity is, it is better not to risk it.

For pregnant women, vitamin herbal teas can be a good way out.

Vitamin tea for pregnant women: 10 g rose hips, 10 g black currants. 1 tbsp mixture pour 400 ml of boiling water. Leave for 40 minutes in a sealed container. Take half a glass 3-4 times a day.

Vitamin tea for pregnant women No. 2: 10 g of rose hips, 10 g of raspberry leaves, 10 g of currant leaves, 10 g of lingonberry leaves. 2 tbsp collection, pour 200 ml of boiling water, boil for 10 minutes, insist for 45 minutes. Drink half a glass 2 times a day.

Vitamin tea for pregnant women No. 3: 10 g rose hips, 10 g rowan fruits. 2 tbsp mixture pour 600 ml of boiling water, boil for 3 minutes, leave for 30 minutes. Take half a glass 3-4 times a day.

As for the kids, any vitamin herbal teas can be given to them, only, of course, diluting them by about half.

Happy tea!

Larisa Shuftaykina

Thailand is a mysterious country in Southeast Asia, which is known not only for its unusual culture, but also for its unique food. The most famous product blue tea from Thailand. Such a name tea from Thailand received due to the unusual turquoise color.

Tourists often ask what is the name of the blue or moth, purple tea. It should not be confused with Chinese blue tea obtained from Oolong leaves and having a blue color. This tea appreciate in Thailand as a source of youth, a remedy for losing weight, strengthening hair and improving vision.

An exotic drink with an unusual color is obtained from the flowers of the clitoris of the trifoliate, Thai orchid. The climbing plant grows up to 3 meters in length. It resembles the well-known bindweed. For the manufacture of blue tea use blooming bright blue flower with yellow veins. The size of the flower used as raw material for future tea is 6 cm. The rich color of tea is given by anthocyanins, which are part of the flowers.. Anthocyanins are called organic coloring substances that are used for the production of food colors. They are harmless to the body.

How is blue tea made?

blue clitoria tea collected by hand. Flowers are picked early in the morning on a sunny day. For a quality product, young, freshly blossomed buds with three leaves are chosen. For vibrant color and good taste blue tea from Thailand prepared in a special way. It does not break into fragments when brewed.

From the collection of the product to the finished product, clitoria flowers go through the stages of incomplete drying (several hours in the shade), oxidation, final drying and fermentation. After the final drying, the flowers are folded into tubules. Fermentation takes place in a cool place with occasional stirring. Compliance with the correct technology and control at each stage will make it possible to obtain blue tea with healing property treatment of a weakened body.

Composition and useful properties

As part of tea blue from Southeast Asia includes a huge amount of nutrients, thanks to which it has its healing properties:

• The drink contains many different trace elements (iron, magnesium, phosphorus, zinc, calcium and potassium).
• It contains all the B vitamins, vitamins E, K, C, D.
• Freshly brewed tea contains antioxidants and polyphenols that have an antioxidant effect, which is why it is called a health drink.

Blue tea has beneficial properties that have a beneficial effect on various organs and body systems:

• Nervous system - relaxing effect, relieving stress, depression and nervousness, improving sleep quality.
• Vision - relieving dryness and fatigue of the eyes, strengthening the eye vessels, helps patients with cataracts, glaucoma and people working at a computer.
• Brain - improving its blood circulation, reducing the risk of stroke, migraine, tea is indicated for people with Alzheimer's disease to improve memory.
• Cardiovascular system - reducing the likelihood of blood clots, oxygen saturation of the blood, normalization of blood pressure.
• Bones and teeth - strengthening the inert system and teeth (due to phosphorus).
• Gastrointestinal tract - improvement of the digestion process (acceleration of metabolism).
• Appearance - strengthening and improving the condition of nails, hair, accelerating their growth, restoring skin elasticity.
• General well-being - removal of chronic fatigue syndrome, increased efficiency, strengthening the protective properties of the body (immunity), slowing down the aging process (due to vitamin K).

Thai blue tea contains amino acids (tahines, catechins, theanine, bioflavonoids) that have a beneficial effect on the body. Theanine stimulates mental and physical activity without having a stimulating effect on the nervous system itself. Catechins and bioflavonoids strengthen the walls of blood vessels, preventing cholesterol from attaching to their surface.

Blue tea for weight loss and beauty

At the same time, blue tea will help to cope with external changes that occur during weight loss, it restores skin tone. It also strengthens hair and nails. For hair, you can rinse with prepared blue tea. In oriental medicine, blue tea is drunk very often to remove toxins and cleanse the entire body. For a European who wants to lose weight, you need to know how to drink a Thai drink. Traditional healers recommend a weekly course of drinking tea, after which a three-week break should be taken. Then you can repeat the course.

Contraindications

All useful properties Thai blue tea tested by people for years. It has minimal restrictions for use. Blue tea from Thailand has a pronounced sedative effect. Therefore, it should not be drunk before driving or before an important event, work that requires attention and concentration. From such a drink should be abandoned with individual intolerance to tea. Otherwise, the tea is harmless. It can be drunk by pregnant women, people with chronic diseases. But they should consult with their doctor before use.

Basic classification of tea

Teas are divided into many varieties according to various characteristics. Understanding all the diversity is quite simple if you know the main types of classification.

According to the type of tea bush 🌺 there are three types of teas: 🌾🌽🌱

• Chinese variety - it includes Chinese, Japanese teas, Darjeeling, Formosan, Vietnamese, Georgian teas.
• Assamese variety - Indian, Ceylon, African and other teas.
• The Cambodian variety is a hybrid of the Assamese and Chinese varieties grown in parts of Indochina.

Classification of teas by processing method

There are many ways to process tea, including curing, drying, rolling, fermenting, and so on.
Depending on them, many teas are obtained, the names of which are most often associated with color.

Green teas- rich in vitamins and nutrients, high in caffeine. They have a soft infusion from yellowish to green in color, with a bright aroma and rich taste. Various types of black teas are very popular in Russia (in China, black tea is called red). This is the most fermented tea that goes through the maximum number of operations before being sold. White teas are distributed almost exclusively in China, they are made from tender, half-blown leaves.

White tea can be attributed to the rarest and most expensive teas, moreover, it is a very sensitive product for transportation and storage. The production process includes only withering and drying. As a result of brewing various varieties of white teas, a drink with a floral aroma and a surprisingly pleasant taste is obtained. In terms of healing properties, white tea has no equal among other teas.

yellow teas- are close in their characteristics to green. Produced only in the Chinese province of Fujian.

Oolong teas (oolongs) in terms of the degree of fermentation, they are between green and black tea. In our country, this type of tea is also called red. They have a unique taste, which brought them popularity.

Puer- pressed tea, made using a special technology from green tea. Typically, pu-erh teas come in various pressed forms - tiles, bricks, cakes, etc.

By country of origin - teas from different countries

Only a few countries grow most of the world's tea.

The birthplace of tea, China supplies more than a quarter of the total volume to the world market. Here they produce both black and green teas, popular all over the world, and pu-erh and oolong teas made only in China, as well as white and yellow teas.

The second place in production is occupied by India, which mostly produces black, mainly cut and granulated teas. The volume of green tea production in the country is not very large. Also in India, elite Darjeeling tea is produced, grown on highland plantations.

About 10% of the world's tea is grown in Ceylon (Sri Lanka). Ceylon teas are very similar to Indian teas.

Japan produces exclusively green tea, mostly for its own consumption - only some popular varieties are exported.

The largest supplier of African tea is Kenya.

Teas are also grown in Uganda, Cameroon, Zimbabwe, South Africa, and other former British colonies.
Tea began to be produced here by English colonists in the 19th century, having brought it from India.

In Africa, only black teas are made.

Type of tea leaf

• High-grade whole-leaf teas;
• Medium grade teas;
• Low grade ground teas;
• Explanation of abbreviations;

According to the method of additional processing

• Fermentation;
• Unfermented tea- it is white and green;
• Semi-fermented- these are yellow, red (oolongs), and blue (purple) teas;
• fermented tea- it's black;
• Smoking;
• Roasting.

By additives in the composition of tea

• With aromatic additives and essential oils (flavored teas);
• With the addition of dried berries and fruits (fruit teas);
• Various mixtures and variations with the addition of flowers and herbs.

For additives, various essential oils, fruits and berries are used.
Tea with bergamot, jasmine is popular, lotus flowers and roses, orange and cherry, as well as various artificial additives, can also be used.

herbal teas

• Chamomile;
• Currant;
• Rose hip;
• St. John's wort;
• Thyme;
• Oregano;
• Mint;
• Kudin;
• Hibiscus;
• Honeybush;

Herbal teas are not only pleasant, but also healthy drinks, each of which can be used both for drinking and for treating various diseases.

Hibiscus tea is made from hibiscus and has many healing properties, for which it is called the “cure for all diseases” in Arab culture. It is used in cold and hot form.

Mate tea is a popular variety of herbal tea from Latin America, which is made from Paraguayan holly. It is drunk from a special calabash with the help of a bombilla tube.

Rooibos tea is a type of African tea made from the plant of the same name. It is a pleasant and healthy drink with beneficial effects on health, without caffeine and high in antioxidants.